Canadian Bacon & Cauliflower Chowder

SERVINGS

6

PREP TIME

15 min

TOTAL TIME

45 min

GLUTEN FREE

YES


6 oz CB

This recipe is made with Jones Canadian Bacon.


For a hearty soup without the guilt, this low carb chowder is made with cauliflower and smoked Canadian Bacon. We promise you won’t miss the original.


 Enjoy these main ingredient substitutions:

Dry Aged Cherrywood Smoked Bacon Slices , Dry Aged Hickory Smoked Bacon Slices

ingredients
6 slices Jones Dairy Farm Dry Aged Bacon, diced
2 tablespoons butter
2 (6 oz) packages Jones Dairy Farm Canadian Bacon, diced
1 1/2 cups onion, diced
2 tablespoons garlic, minced
1 1/2 cups carrots, peeled and diced
1 1/2 cups celery, diced
1/3 cup flour
4 cups chicken broth
2 cups milk
2 bay leaves
7 cups cauliflower florets, coarsely chopped
1/4 cup fresh parsley, chopped
Salt & pepper to taste
3 green onions, thinly sliced
DIRECTIONS
In large stockpot over medium heat, cook bacon until brown and crisp. Remove bacon with slotted spoon and set aside.

In stockpot melt butter with bacon drippings. Add Canadian Bacon, onions, garlic, carrots and celery. Sauté 3-5 minutes or until veggies are crisp-tender. Add flour and stir until absorbed and starting to brown slightly. Slowly add chicken broth and milk, stirring constantly; add bay leaves and stir. Bring to boil and continue stirring until liquid is thickened and smooth. Add cauliflower and simmer for 10-15 minutes. Stir in parsley and season with salt and pepper to taste. Remove bay leaves before serving.

Serve immediately, garnished with reserved bacon and green onions.

To Make Gluten Free:

Omit flour and puree 1 cup cooked cauliflower and add back into soup to thicken.

Ingredients

Directions

6 slices Jones Dairy Farm Dry Aged Bacon, diced
2 tablespoons butter
2 (6 oz) packages Jones Dairy Farm Canadian Bacon, diced
1 1/2 cups onion, diced
2 tablespoons garlic, minced
1 1/2 cups carrots, peeled and diced
1 1/2 cups celery, diced
1/3 cup flour
4 cups chicken broth
2 cups milk
2 bay leaves
7 cups cauliflower florets, coarsely chopped
1/4 cup fresh parsley, chopped
Salt & pepper to taste
3 green onions, thinly sliced
In large stockpot over medium heat, cook bacon until brown and crisp. Remove bacon with slotted spoon and set aside.

In stockpot melt butter with bacon drippings. Add Canadian Bacon, onions, garlic, carrots and celery. Sauté 3-5 minutes or until veggies are crisp-tender. Add flour and stir until absorbed and starting to brown slightly. Slowly add chicken broth and milk, stirring constantly; add bay leaves and stir. Bring to boil and continue stirring until liquid is thickened and smooth. Add cauliflower and simmer for 10-15 minutes. Stir in parsley and season with salt and pepper to taste. Remove bay leaves before serving.

Serve immediately, garnished with reserved bacon and green onions.

To Make Gluten Free:

Omit flour and puree 1 cup cooked cauliflower and add back into soup to thicken.